I love my whole wheat muffins recipes, but I also like the grainy flavor that oatmeal brings to baked goods. It has a unique, earthy flavor which reminds one of fields of grain. It also pairs very well with fruit and spices, so I wanted to create a fairly basic oatmeal muffin recipe from which I can experiment with variations in the future.
This is the second iteration of cinnamon oatmeal muffins that I worked with. The first version included a sugar-free crumble topping which added a nice dimension, but wasn't all that I had hoped that it would be and it added about 50 calories per muffin. I decided that the small enjoyment brought by the topping wasn't worth the caloric price and omitted it in this final recipe. However, I hope to work a bit more with the basic topping components and come up with something in a future recipe.
On the bright side, I have found that using oats to substitute for some of the whole wheat flour makes a lighter muffin with a pleasantly texture. You can leave out the cinnamon if you'd like to pair it with a fruit spread which doesn't go well with that particular spice.
Cinnamon Oatmeal Muffins (low-fat, sugar-free, whole grain):
1/2 cup rolled oats (not quick cooking)
1 cup unsweetened applesauce
1 medium egg
3/4 cup skim milk
1 tbsp. vegetable oil
1 tbsp. vinegar
1/4 tsp. salt
3/4 cup Splenda granular
2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
1 1/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
- Spray the bottoms only of 6 muffin cups with cooking spray.
- Add the vinegar to the skim milk and allow to rest.
- Put the oats in a large bowl and add applesauce, egg, milk and vinegar, salt, Splenda, cinnamon, vanilla, and nutmeg. Stir until well mixed.
- Sprinkle the whole wheat flour onto the oat mixture and gently stir to just moisten. Allow to rest for about 10 minutes.
- Add the baking powder and stir just until well mixed. Don't overwork the flour or the muffins will be tough.
- Spoon or pour into the prepared tins and bake at 2000 degrees for 25-30 minutes.
- Allow to cool for 15 minutes and run a butter knife around the edges of the tin to loosen the muffins. Gently tap the bottom if they stick.